These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich and delicious! Ready in 15 minutes.
Eggless Vanilla Cake Recipe, The Best Eggless Chocolate Chip Cookies and Eggless Banana Chocolate Chips Muffins are some of my favorite eggless recipes to try.
Easy Eggless Chocolate Donuts Recipe
Sometimes, Wednesday morning calls for an Eggless Chocolate Donut… maybe two!
Last week I had to bring to my daughter’s school a treat to share with the whole class. I didn’t want to bring cupcakes again. I mean. Everybody loves cupcakes but something different would be great. So I dedicated a couple of days to develop this recipe.
The Eggless Chocolate Donuts were a BIG success on the preschool party, so much so that teachers asked me for the recipe.
I love that they are baked, which helps to cut calories, and guilty if I eat more than one. I assure you that one will not be enough.
Yes… they’re that good! A truly a piece of chocolate heaven.
HOW TO MAKE BAKED CHOCOLATE DONUTS WITHOUT EGGS?
- Preheat oven to 350º F (175º C). Spray 2 donut baking pans with baking spray with flour.
- In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda and salt.
- In a separate bowl whisk together, the milk and vinegar. Let it rest for 5 minutes to thickens. Add yogurt, oil and vanilla; whisk to combine.
- Gradually add the dry ingredients into the wet until evenly combined with no lumps. The batter will be smooth and pourable.
- Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full. Bake for 10 – 12 minutes and cool on a wire rack.
Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
TIPS TO MAKE EGGLESS CHOCOLATE DONUTS
- Have all the ingredients at room temperature. This helps ingredients mix better.
- Before filling the pan, make sure you have coated it with non-stick spray. Every time.
- To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
- Make sure the donuts are completely cool before glazing.
- Keep these donuts in an airtight container for up to 4-5 days.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
The texture was perfect; fluffy and moist, and taste…oh boy! Chocolatey, rich and delicious! They are truly a piece of heaven.
They’re also magic because they will disappear before your eyes!
Eggless Chocolate Donuts
Ingredients
- 1 1/2 cups + 2 tablespoons (225 gr) all-purpose flour
- 3/4 cup (150 gr) granulated sugar
- 1/2 cup (60 gr) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 3 teaspoons baking powder
- A pinch of salt
- 1 1/2 cup milk
- 1 tablespoon apple cider vinegar
- 1/4 cup (65 gr) plain yogurt
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups chocolate glaze (optional)
- Sprinkles to decorate (optional)
Chocolate Glaze:
- 1/2 cup (115 gr) unsalted butter
- 1/4 cup (60 ml) milk
- 1 tablespoon corn syrup
- 2 teaspoons pure vanilla extract
- 4 ounces (115 gr) semi-sweet chocolate
- 1 3/4 cups (245 gr) powdered sugar, sifted
Instructions
- Preheat oven to 350° F. Spray with nonstick spray a donuts baking pan. Reserve.
- Combine in a medium bowl the flour, sugar, cocoa baking soda, baking powder and salt.
- In another bowl mix milk, vinegar, yogurt, oil and vanilla extract.
- Add the wet ingredients to the dry ingredients. Mix just until combined. Do not overmix.
- Spoon the batter into the baking pan, filling each one a little more than 3/4 full. You may have to bake 2 or 3 batches depending on which and/or how many pans you use.
- Bake for 10-12 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pan. When they are completely cold dipped halfway the donuts in hot chocolate glaze. Place on a wire rack and sprinkle with sprinkles if you want.
Chocolate Glaze:
- Place the butter, milk, corn syrup and vanilla in a small saucepan over medium heat, stirring occasionally. At first boil remove from heat and add the chocolate; Mix until completely melted. Add the powdered sugar and mix vigorously until smooth.
Notes
- Have all the ingredients at room temperature. This helps ingredients mix better.
- Before filling the pan, make sure you have coated it with non-stick spray. Every time.
- To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
- Make sure the donuts are completely cool before glazing.
- Keep these donuts in an airtight container for up to 4-5 days.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes...
Nutrition
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- Donut Pans
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- Measuring Cups and Spoons Set
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- Small Saucepan
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- Glass Mixing Bowl Set
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Originally posted March 2015, photos replaced in January 2020 and post content edited to add more helpful information.
Do you have an alternative to the corn syrup in the glaze?
Hello Allana! If you prefer you can omit the corn syrup. The glaze will be a little bit less thick and not that shiny, but still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hi can you make these without adding the chocolate powder. I want to make plain donuts?
Hellos S! Thanks for your interest in my recipe. I haven’t tried this recipe without the chocolate, but stay tuned because I will share soon my eggless baked donuts.